Friday, 30 May 2014


1 can caramel pie filling(top and fill)
1/2 cup chopped pecans
24 shortcrust pastry tart cases uncooked
1 pkt brownie mix
165 grams cooking chocolate
1/3 cup cream

make brownie mix according to instructions on packet

sprinkle some pecans on bottom of pastry cases

put about 1 tsp of caramel on top of pecans

fill with brownie mix.

cook on 350 (180) for approx 20 mins

melt cooking chocolate with cream in a small bowl over a pot of boiling water.

spread over tarts.
sprinkle with more pecans.

No comments:

Post a Comment